scholarly journals Physicochemical Properties of Native and Heat Moisture Treated Starches of White and Red Cocoyam (Colocasia esculenta) Varieties

2021 ◽  
Vol 9 (6) ◽  
pp. 1195-1200
Author(s):  
Olukayode Adediran Okunade ◽  
Olanrewaju Arinola
Keyword(s):  
Physicochemical Properties ◽  
Water Absorption ◽  
Bulk Density ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Moisture Level ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

White and red cocoyam starches were physically modified by heat moisture treatment at 16, 24 and 32 % moisture levels. The functional and pasting properties of the modified and native starches were evaluated using standard methods. The swelling power at 60oC, water absorption capacity, oil absorption capacity, least gelation concentration, packed bulk density and loose bulk density of heat moisture treated white and red cocoyam starches ranged between 1.90 - 2.18 and 1.89 – 2.21; 1.00 – 1.80 ml/g and 0.80 – 1.60 ml/g; 1.40 – 1.80 ml/g and 1.20 – 1.40 ml/g; 8.00 – 10.00% and 8.00 – 10.00%; 0.51 – 0.62 g/ml and 0.54 – 0.64 g/ml; 0.41 – 0.51 g/ml and 0.43 – 0.53 g/ml respectively. For both white and red cocoyam starches, heat moisture treated starches at 16% moisture content level had the highest swelling power in the temperature range 60oC to 90oC; also starches treated at 32% moisture level had the highest water absorption capacity, oil absorption capacity, packed bulk density and loose bulk density. Red cocoyam native starch had higher peak, trough, breakdown, final and setback viscosity than white cocoyam starch. Heat moisture treatment generally increased the pasting properties of white cocoyam starch. The modification of red cocoyam starch at moisture levels of 16% and 24% reduced the pasting properties, however at higher moisture level, the pasting properties increased. These results suggest that moisture level of cocoyam starches influence their physicochemical properties during heat moisture modification; this will increase the array of food products in which the starches can be used.

scholarly journals Comparative nutritional and functional properties of selected underutilized legumes

2020 ◽  
Vol 45 (3) ◽  
Author(s):  
K. O. Soetan ◽  
A. A. Adeola
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Absorption Capacity ◽  
Phaseolus Lunatus ◽  
International Institute ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Crude Fibre ◽  
Emulsion Capacity

Underutilized and neglected legumes have numerous nutritional potentials with great contributions to food security but they are usually excluded from research and development agenda. This study evaluates the nutritional and functional properties of six different underutilized and neglected legumes; Lima bean (LB) (Phaseolus lunatus) (2006-009), Bambara groundnut (BG) (Vigna subterranea) (TVSU- 1482), winged bean (WB) (Psophocarpus tetragonolobus) (Tpt-48), jack bean (JB) (Canavalia ensiformis) (Tce-4), sword bean (SB) (Canavalia gladiata) (Tcg-4) and African yam bean (AYB) (Sphenostylis stenocarpa) (TSS-95) from the Genetic Resources Unit (GRU), International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Nutritional and functional properties were evaluated using proximate composition, mineral analyses and functional properties like bulk density, water absorption capacity, oil absorption capacity, emulsion capacity and dispersibility. All the procedures were carried out using standard protocols. Statistical analysis was done using descriptive statistics. Results of proximate analysis showed that crude protein ranged from18.88 0.15%(WB) to 26.60±0.14%(AYB), crude fat ranged from 1.84 0.02% (JB) to 6.39 0.03% (BG), crude fibre ranged from 3.70 ±0.00% (AYB) to 5.04 0.03% (SB), ash ranged from 3.10 ± 0.14% (AYB) to 4.66 0.02% (LB), nitrogen free extract ranged from 55.60 0.04% (SB) to 62.97 0.12% (WB), moisture content ranged from 5.75 0.48% (AYB) to 10.77 0.03% (JB), dry matter ranged from 89.23 0.03% (JB) to 94.25 ± 0.488% (AYB) and gross energy ranged from 4.39 0.003 kcal/g (SB) to 4.66 0.00 (BG). Mineral content results revealed that calcium varied from 0.14 0.000% (LB) to 0.23 0.0003% (AYB), phosphorus varied from 0.20 0.0001% (AYB) to 0.38 0.00% (BG), sodium varied from 0.12 0.00% (LB and WB) to 0.35 0.0006% (AYB), potassium varied from 0.69 0.00% (LB) to 1.12 0.00% (BG), magnesium varied from 0.15 0.0002% (AYB) to 0.27 0.000% (BG) and iron varied from 44.84 0.03 (mg/g) (WB) to 80.98 0.0007(mg/g) (AYB). Results of functional properties showed that bulk density ranged from 0.45±0.04 g/mL (WB) to 0.77±0.08 g/mL (SB), water absorption capacity ranged from 168.33±0.03 g/100g (LB) to 183.62±0.01 g/100g (SB), oil absorption capacity ranged from 146.54 ±0.02 g/100g (LB) to 161.55±0.02 g/100g (JB), emulsion capacity ranged from 79.67 ±0.02 g/100g (LB) to 89.46±0.02 g/100g (SB) and dispersibility ranged from81.0±1.41%(SB) to 86.5±0.71% (BG). The study concluded that all the underutilized legumes have varying nutritional and functional properties, which should be exploited for nutritional benefits and industrial applications, as a solution to the problem of food shortage, especially in the developing countries.

scholarly journals Study the Physical and Functional Properties of Chickpea and Black Gram Flours

2021 ◽  
Vol 10 (10) ◽  
pp. 277-282
Author(s):  
Nikhil D. Solanke Pradeep P. Thorat ◽  
Jayashri Ughade
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Water Solubility ◽  
Absorption Capacity ◽  
Absorption Index ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Black Gram ◽  
Chickpea Flour

The purpose of this study is to determine the quality of chickpea and black gram flour used in preparation of traditional products. As the study of physical properties of flour, both chickpea as well as black gram flour shows higher in bulk density. Water absorption index show lower level of both chickpea as well as black gram flour and water solubility index shows both chickpea as well as black gram flour in between bulk density and water absorption index. While the functional properties of flour, water absorption capacity lower for chickpea flour but higher oil absorption capacity. Higher the water absorption capacity for black gram flour and lower the oil absorption capacity for black gram. This concluded that bulk density for both chickpea flour and black gram is highest while oil absorption capacity is lower in both chickpea flour and black gram flours.

scholarly journals Pasting Properties of Composite Flour Made from Sorghum, Millet and African Yam Bean

2021 ◽  
pp. 23-35
Author(s):  
J. N. Okafor ◽  
J. N. Ishiwu ◽  
J. E. Obiegbuna
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Water Absorption Capacity ◽  
African Yam Bean ◽  
Composite Flours ◽  
Gelation Concentration ◽  
Flour Blends

The aim of this research was to produce acceptable ‘fufu’ from a mixture of sorghum, millet, and African yam bean flours that will have a moderate carbohydrate and protein content with most optimized texture. The functional and sensory properties of flour blends produced from Sorghum, Millet and African yam bean was studied. Sorghum, Millet and African yam bean were processed into flour and mixed at different ratios to obtain composite flours. The flour formulations obtained were analyzed for water absorption capacity, bulk density, least gelation concentration , and viscosity .The  water absorption capacity ranged from 1.00 to 3.00,  the bulk density ranged from 0.56 to 0.82;the least gelation concentration ranged from 5.77 to 6.87,while the viscosity ranged from 0.956 to 9.30.Also proximate composition of the individual flours before formulation  was analyzed, it ranged from 6.13 to 8.46 moisture, 2.00 to 4.67 ash, 0.17 to 8.00 fiber,5.47 to 8.61 fat, 7.57 to 21.84 protein, 58.34 to 69.27 carbohydrate.The sensory values ranged from 5.60 to 6.45 for taste; 4.25 to 6.85  for colour; 5.15 to 6.80 for texture; 3.85 to 5.70 for aroma; 5.45 to 6.45 acceptability. Sample 10 (with the ratio of 40:70:20) had the highest rating for general acceptability. It was observed that sample 1(with the ratio of 60:50:60) had the lowest rating in taste and aroma. The mixture components that could produce optimum texture was determined through optimization plot. This work has demonstrated that acceptable ‘fufu’ with moderate protein and carbohydrate could be successfully produced using composite flours of sorghum, millet and African yam bean.

scholarly journals The potential source for composite flours as food ingredient from local grown crops

Food Research ◽  
2020 ◽  
Vol 4 (S2) ◽  
pp. 24-30
Author(s):  
N. Zainol ◽  
S. Subramanian ◽  
A.S. Adnan ◽  
N.H. Zulkifli ◽  
A.A.M. Zain ◽  
...  
Keyword(s):  
Heavy Metal ◽  
Physicochemical Properties ◽  
Water Absorption ◽  
Foam Stability ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Composite Flours ◽  
Tapioca Flour

The market of composite flour is growing as consumer nowadays choosing a healthy diet as personal preference. The suitability of the composite flour for use as intermediate or finish food ingredients highly depends on its physicochemical properties and its nutritional value. In this study, four types of local fruit crops (particularly their seeds) namely rambutan, cempedak, durian and nangka were dried and ground into powder form. The physicochemical properties such as bulk density, pH, water absorption capacity (WAC), oil absorption capacity (OAC), foam stability (FS), foam capacity (FC) as well as gelatinization properties of these composite flour were studied. Mineral content and heavy metal analytes were also determined. Results for bulk density from the least to the higher amount was 0.54±0.00 g/mL, 0.57±0.00 g/mL, 0.58±0.01 g/mL, 0.66±0.00 g/mL , 0.70±0.00 g/mL and 0.72±0.00 g/mL for rambutan flour, cempedak flour, tapioca flour, nangka flour, wheat flour and durian flour, respectively. Both cempedak flour and nangka flour showed the lowest pH value (5.72±0.01, 5.73±0.00), followed by rambutan flour and durian flour (6.67±0.00, 6.90±0.00) which similar to that tapioca flour and wheat flour (6.65±0.1, 6.08±0.0), respectively. Rambutan flour, cempedak flour and wheat flours showed the highest value in% of foam stability meanwhile these composite flours showed the lowest value in% of foam capacity. Results for water absorption capacity (WAC) and oil absorption capacity (OAC) in a range of 6% to 42% and 8% to 12% respectively, however, durian flour obtained the highest value for WAC while the value for OAC was the lowest. All of the composite flour possesses gelling properties at 13% concentration except for cempedak flour which completely gels at 20% of concentration. Rambutan flour showed the highest mineral analyte particularly in Zinc (107.19±0.17) and Copper (14.22±0.27) followed by nangka flour [Zinc (64.20±0.32) and Copper (10.40±0.12)] and durian flour [Zinc (52.38±0.42) and Copper (7.97±0.05)]. Level of heavy metal toxicity was under risk for all types of composite flour.

scholarly journals Physicochemical properties of pregelatinized and microwave radiated white and red cocoyam (Colocasia esculenta) starches

2019 ◽  
Vol 11 (2) ◽  
pp. 251-258 ◽  
Author(s):  
Stephen Olanrewaju Arinola
Keyword(s):  
Physicochemical Properties ◽  
Bulk Density ◽  
Microwave Radiation ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Standard Methods ◽  
Physical Methods ◽  
Modified Starches ◽  
Gelation Concentration

The need to explore potentials of pregelatinization and microwave radiation as non laborious and inexpensive processes of starch modification and to promote utilization of cocoyam starch were the reasons behind this study. Starches extracted from white and red varieties of cocoyam were modified using two physical methods: pregelatinization and microwave radiation. Functional and pasting properties of native and modified starches were evaluated using standard methods. Swelling power of the starches (1.70 – 4.10) reduced significantly (p<0.05) with pregelatinization but increased significantly (p<0.05) with microwave radiation. Water absorption capacity (1.00 – 3.20 ml/g), packed bulk density (0.56 – 0.83 g/ml) and loose bulk density (0.46 – 0.64 g/ml) of the starches increased significantly (p<0.05) while least gelation concentration (4.00 - 8.00%) reduced significantly (p<0.05) as a result of modifications. Peak, trough, breakdown, final and setback viscosity of white and red cocoyam native starches were 3687 cP and 4144 cP; 2213 cP and 2519 cP; 1474 cP and 1625 cP; 3595 cP and 4142 cP; 1382 cP and 1623cP respectively. Pregelatinization significantly increased (p<0.05) these pasting viscosity values in white cocoyam starch but reduced them significantly (p<0.05) in red cocoyam starch. Microwave radiation caused a significant increase (p<0.05) in the pasting viscosity values of both white and red cocoyam starches except breakdown viscosity which reduced

scholarly journals Functional and Physicochemical Characteristics of Raw, Roasted and Germinated Buckwheat Flour

2019 ◽  
Author(s):  
Beenu Tanwar ◽  
Nistha Lamsal ◽  
Ankit Goyal ◽  
Vikas Kumar
Keyword(s):  
Antioxidant Activity ◽  
Water Absorption ◽  
Bulk Density ◽  
Phenolic Content ◽  
Absorption Capacity ◽  
Total Phenolic ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Swelling Power ◽  
Buckwheat Flour

Purpose: Buckwheat, a pseudocereal is a nutritionally dense and gluten-free grain which has a great potential especially in the functional food industry. Domestic processing methods like germination and roasting may enhance the nutritional and functional components of the buckwheat. Design/methodology/approach: The raw, roasted (120°C for 10 min) and germinated (27 ± 3°C for 24 hours) seed flour was analyzed for functional (bulk density, water absorption capacity, oil absorption capacity, swelling power, and emulsifying capacity and activity) and physicochemical (fat, ash, protein, total carbohydrate, total phenolic content and antioxidant activity) parameters. Findings: Both the methods showed varied deviation of functional properties and nutrients from the raw flour. Germination significantly (p 0.05) increased the protein (11.5%) and moisture (14.66%) whereas, decreased ash (1.8%), carbohydrate (62.84%), fat (1.33%) and fiber (7.87%); roasting significantly (p 0.05) increased the carbohydrate (71.38%) whereas, decreased ash (1.8%), fat (1.33%), fibre (6.32%), moisture (11.66%) and protein (7.6%) content. Germination significantly (p 0.05) increased the phenolic content and antioxidant activity (82.63%). Bulk density and emulsion capacity decreased in both germinated and roasted buckwheat flour. However, both germination and roasting significantly (p 0.05) increased the oil absorption capacity, swelling power, and water absorption capacity. Originality/value: The present study suggests that germinated and roasted flours can be utilized commercially for the production of economical, better and nutrient-dense food products for people suffering from cereal-based health disorders.

scholarly journals Proximate Composition, Functional and Sensory Properties of Pearl Millet, Soy Flour and Baobab Fruit Pulp Composite Flour as a Complementary Food

2019 ◽  
pp. 1-11
Author(s):  
T. A. Dendegh ◽  
M. Ukeyima ◽  
R. A. Dendegh
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Pearl Millet ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Soy Flour ◽  
Complementary Food ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Fruit Pulp

Aim: To evaluate the proximate composition, functional and sensory properties of a complementary food from pearl millet, soy flour and baobab fruit pulp composite flours. Study Design: A complementary food was produced from Pearl millet, soy flour and baobab fruit pulp powder (BFP) of various proportions (10, 20, 25 and 30%). Proximate (protein, ash, moisture, fibre, fat, carbohydrate and energy value) composition, functional (Bulk density, gelation capacity, swelling index, water absorption capacity and oil absorption capacity) properties and sensory (appearance, flavour, texture and overall acceptability) attributes were determined. Results: The results of proximate composition showed that Moisture content ranged from 10.09 – 10.98, Protein content ranged from 9.80 – 24.25, Fat content ranged from 4.94 – 16.65, Carbohydrate content ranged from 43.11 – 71.03, Fibre content ranged from 3.37 – 15.67, Ash content ranged from 2.59 – 2.87% and Energy value ranged from 367.78 – 423.69 Kcal. The functional properties showed that Water Absorption Capacity ranged from 2.70 – 2.91, Oil Absorption Capacity ranged from 1.90 – 2.72, Bulk Density ranged from 0.69 – 0.71, Swelling Index ranged from 0.68 – 1.04 g/ml and Gelation Capacity ranged from 5 – 10% of the complementary food samples. The sensory attribute also revealed that the complementary food samples proved to be of good quality but the controlled sample (A) was most preferred by the panellist. Conclusion: It could be concluded that the Complementary food was produced from millet, baobab fruit pulp and soy flour. Though, samples were found to be low in protein, fat and energy. The carbohydrate, fibre and ash contents were found to increase with increase in baobab fruit pulp addition. Gelation capacity, swelling index and Oil absorption capacity increase with addition of baobab fruit pulp. On the other hand the bulk density and water absorption capacity decrease with increase baobab fruit pulp addition. The sensory properties indicated that sample A was the most preferred sample.

scholarly journals SIFAT FISIKOKIMIA DAN FUNGSIONAL PATI DARI MOCAF (MODIFIED CASSAVA FLOUR) VARIETAS KASPRO DAN CIMANGGU

2019 ◽  
Vol 15 (2) ◽  
pp. 80 ◽  
Author(s):  
Nurud Diniyah ◽  
Achmad Subagio ◽  
Riri Nur Lutfian Sari ◽  
Nugraha Yuwana
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Functional Properties ◽  
Block Design ◽  
Absorption Capacity ◽  
Raw Material ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Cassava Flour ◽  
Swelling Power

<p>Singkong varietas manis (Cimanggu) dan pahit (Kaspro) dapat digunakan sebagai bahan baku dalam pembuatan MOCAF. Ekstraksi pati MOCAF dapat dipengaruhi oleh lama fermentasi dan varietas singkong. Tujuan dari penelitian ini adalah mengetahui pengaruh perbedaan lama fermentasi terhadap sifat fungsional pati dari MOCAF dengan dua varietas singkong Kaspro dan Cimanggu. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dengan faktor tunggal yaitu lama fermentasi (0, 12, 24 jam) dan varietas sebagai kelompoknya (Cimanggu dan Kaspro) dengan 3 kali ulangan. Parameter yang dianalisis yaitu sifat fisik (densitas kamba dan warna), sifat kimia (kadar protein, lemak, abu dan karbohidrat) serta sifat fungsional pati MOCAF (<em>swelling power, solubilitas</em>, daya serap air dan daya serap minyak). Hasil penelitian menunjukkan bahwa lama fermentasi 24 jam dari singkong varietas Kaspro memiliki nilai tertinggi yaitu <em>bulk density </em>0,7505±0,0158 (g/mL), <em>swelling power </em>7,4516±0,1185 (g/g), <em>solubility </em>1,9294±0,2456 (%), <em>water absorption capacity </em>(WAC) 12,0000±1,0000 (mL/g) dan <em>oil absorption capacity </em>(OAC) 17,6667±0,5774 (mL/g), <em>lightness</em> 89,9433±0,1079 dan <em>whitness index </em>85,9113±0,0821 serta kadar protein, lemak, abu dan karbohidrat berturut-turut (0,6094±0,04; 0,3666±0,12; 0,1849±0,03 dan 86,0125±0,42 %). Penggunaan varietas yang berbeda sebagai bahan baku MOCAF, menunjukkan hasil bahwa singkong dengan kadar sianida tinggi juga memiliki pati lebih tinggi (Kaspro), memiliki sifat fungsional (b<em>ulk density, swelling power, solubility</em>, WAC, OAC) yang lebih baik sehingga dapat digunakan untuk keperluan dunia industri yang lebih luas.</p><p> </p><p><strong>Functional Properties of Starch MOCAF (Modified Cassava Flour) from Cassava Variety Kaspro and Cimanggu</strong></p><p>Cassava from sweet (Cimanggu) and bitter (Kaspro) varieties can be used as raw material to produced MOCAF. MOCAF’s starch extraction can be influenced by time of fermentation and variety of cassava. The aim of this research is to determine the effect of time fermentation on the functional properties of MOCAF starch which made from two varieties of cassava (Kaspro and Cimanggu). Randomized Block Design (RAK) with the single factor, time of fermentation (0, 12, 24 hours) and varieties as its group (Cimanggu and Kaspro) with triplicate was used in this research. The physical properties ( bulk density, colour), chemical properties (protein, fat, ash and carbohydrate) and functional properties of MOCAF starch (swelling power, solubility, water absorption capacity and oil absorption capacity) were evaluated. The result showed that Kaspro variety and time of fermentation 24 hour had the highest value of bulk density 0,7505±0,0158 (g/mL), swelling power 7,4516±0,1185 (g/g), solubility 1,9294±0,2456 (%), WAC 12,0000±1,0000 (mL/g) dan OAC 17,6667±0,5774 (mL/g), lightness 89,9433±0,1079, whiteness index 85,9113±0,0821, protein, fat, ash and carbohydrate content respectively 0,6094±0,04; 0,3666±0,12; 0,1849±0,03 and 86,0125±0,42 %. The varieties of cassava with highest cyanide content (Kaspro) also highest in starch content shows that has better functional properties (bulk density, swelling power, solubility, WAC, OAC) so it can be used to widely application for industrial.</p><p><strong><br /></strong></p>

The effect of sugar beet fiber addition on the chemical properties of tortilla chips

2012 ◽  
pp. 385-388 ◽  
Author(s):  
Azadeh Saadatmandi ◽  
Mohammad Elahi ◽  
Reza Farhoosh ◽  
Mahdi Karimi
Keyword(s):  
Sugar Beet ◽  
Water Absorption ◽  
Protein Content ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Overall Acceptability ◽  
Tortilla Chips

The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.

scholarly journals Impacts of Cooking Times (Steaming and Cooking on Embers) on Some Physico-Functional Parameters of Yam (Dioscorea bulbifera) Flours Cv Dougon-won Consumed in Côte d'Ivoire

2019 ◽  
pp. 1-13
Author(s):  
Gbocho Serge Elvis Ekissi ◽  
Jacques Yapi Achy ◽  
Martin Tanoh Kouadio ◽  
Bedel Jean Fagbohoun ◽  
Lucien Patrice Kouamé
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Foam Stability ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Functional Parameters ◽  
Swelling Power ◽  
Dioscorea Bulbifera ◽  
Cooking Times

Impacts of cooking times (steaming and cooking on embers) on some physico-functional parameters of yam (D. bulbifera) flours cv Dougou-won were determined during 10, 20 and 30 min. Results showed that steaming and cooking on embers increased significantly (P <0.05) the dispersibility (D), water absorption capacity (WAC), paste clarity (PC), water solubility index (WSI), swelling power (SP), least gelation capacity (LGC) and solubility (S) but decreased significantly (P <0.05) foam capacity (FC), wettability (W) and foam stability (FS) of flours (D. bulbifera) cv Dougou-won. Steaming increased significantly (P <0.05) oils absorption capacity (OAC) and bulk density (BD). However, cooking on embers decreased significantly (P <0.05) oils absorption capacity (OAC) but not affected significantly (P <0.05) bulk density (BD). The steaming time (30 min) is recommended to considerably influence the physico-functional parameters of the yam (D. bulbifera) flours cv Dougou-won.

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